Chicken Halibut Baked and with Parmesan

Boil some slices of halibut in a court bouillon (No. 38); lay in a baking dish a border of potato croquette preparation (No. 2782), either hard and shaped with the hand and channeled, or else soft and pushed through a pocket. Have a layer of bechamel (No. 409) on the bottom of the dish, then one of the shredded fish, another layer of bechamel, and one more of the fish, finishing with the bechamel; sprinkle over with bread-crumbs, and grated parmesan, pour over a little butter, and brown in a hot oven.

With Parmesan.—Prepare the same and make a solid paste by mixing together butter and parmesan cheese with a pinch of cayenne pepper, work it well and roll it out to an eighth of an inch in thickness; cover the last layer of bechamel with this, and brown nicely in the hot oven.